How to make Welsh Rarebit (not Welsh Rabbit!)

[@mrbarrylewis]

Proper comfort food this, here's how to make it barrylewis.net/recipe/welsh-rarebit/ My preferred option was the toaster and then finished under the grill, grilling the bread just one side made the topping soak into the bread and made it more firm, air fryer prob 2nd place out of the 3 methods! Give it a go, maybe a blushing bunny if up for it?!

[@danielsantiagourtado3430]

Love your content 😊😊😊

[@mrbarrylewis]

haha I know mate, appreciate your very quick comments!@@danielsantiagourtado3430

[@danielsantiagourtado3430]

​@@mrbarrylewisnp

[@mrs.thomas-usmcwife5686]

If you make the rue then add milk and cheese with some salt and pepper, you have the cheese sauce that I grew up with on my broccoli. It's the best ever!!

[@twigwoodzim]

Did you know Puxton are one of the largest Caerphilly producers

[@NickCombs]

Fun fact: European medieval suppers were simple bread "supped" (dipped) in ale. It was a small meal because they had big lunches back then to do all that field work. Thanks Townsends for that little chestnut. The Welsh Rarebit seems like a pretty close evolution of those suppers.

[@schubertuk]

HI Barry - the story I grew up with (and given to me by Welsh friends) was that it was an insult from the English to the Welsh to call it Welsh Rabbit - on the basis of the Welsh were so poor they couldn't even afford the cheapest meat of rabbit for the supper. Of course, for the insult to work, it may have originally been called 'rarebit'. However I am massively pro (and supported by several Welsh friends) reclaiming the Welsh Rabbit as it's proper name - nothing like owning an 'insult' --- an insult that has actually backfired, since these days there are many that say that well done cheese on toast is comfort food for kings - and Welsh Rabbit is the world-wide royalty of Cheese on Toast. So I vote for: call it Welsh Rabbit and salute Cymru & St David!!

[@andrewcoates6641]

I’m batting for my home team, with a Yorkshire Rarebit. Toast both sides of a slice of bread, lightly spread with your preferred mustard and prepare the roux as you did, using a Wensleydale cheese instead of Cheddar and use mustard powder instead of the readymade version or use a grain mustard as an alternative. Next take a slice of Yorkshire roast ham ( medium thick ) or enough ready cooked bacon to cover the slice of toast. Add an egg yolk to the sauce and stir it in, pour the cheesey mixture over the ham or bacon and then under the grill (broiler) and cook another whole egg either by frying or poaching to taste and serve with the egg on top, with a couple of slices of tomato and some lettuce leaves to dress the plate.

[@mrbarrylewis]

That sounds epic

[@caroubaer]

You, dear sir, are contradicting the whole bad rep of British cuisine on your own. I am so gonna try this very soon!

[@Haplo699g]

You, Sir, had me at Bacon.

[@wolfkayak9]

Good with Henderson's relish too. To make it proper Yorkshire 😂

[@andrewcoates6641]

@@caroubaer , alas I cannot accept acclaim for this recipe except responsibility for creating all of the adaptations for this recipe with the exception of the mustard on the toast. I got the main recipe from a cafe in the Dales village of Burnsall.

[@alexandrabillett6451]

I love how versatile this is, using a different type of cheese will completely change the flavour profile but still give the same feeling. Yum!

[@anthonymcnamara4002]

'Welsh rabbit' is the proper historically correct, English term, it was popularised as 'Welsh rarebit' by an American cookbook.

[@kevinkheroux3438]

someone knows

[@cashnelson2306]

It wouldn’t be a Barry video without him getting some obvious thing adorably wrong

[@glenndouglas8822]

That's a complete myth. Also there is NO evidence that it originated in Wales. At the time, the English were well known for putting laughable fancy names to simple dishes that's why some English called it that but fashion soon changed it back to .. rarebit..

[@K1lostream]

8:57 Don’t let anyone who thinks ‘comfortness’ is a word tell you anything about etymology…..

[@neilgodwin6531]

​@@cashnelson2306Got Worcestershire Sauce wrong too. Worcester Sauce is the cheap generic sauce. L & P os the genuine article, made in Worcester but called WorcesterSHIRE Sauce

[@LBUR1390]

Awesome video Barry! Maybe I could suggest a series where you make local dishes? Like Dundee cake? In any case, thank you for the great content Barry! ❤

[@mrbarrylewis]

Hey thanks, yeah I added this to the 'taste the World' playlist where i've done more International ones kzbin.info/aero/PLfItiEY3o1mvC4nC2U8g8SMyM35Ow2-iC

[@helenramsdell1959]

I always heard of Welsh Rarebit but never knew what it was. Thanks for sharing your bit of home!

[@michaellee316]

Could do a welsh 3 course. Welsh rarebit to start, Cawl for mains, and Welsh cakes for dessert!

[@mrbarrylewis]

Damn yep! I'm in Wales next week too for a day!

[@lauramayj87]

Classic march the 1st tradition 😊

[@traceybfromlv1139]

I miss your family trying your creations at the end.. But Thomas does a good show of it too. This does look really good.

[@Adrian-Maxwell]

It’s possible the girls are just in school/busy and Mrs B at work when he films these.

[@TheLastPhoen1x]

I keep reading the title as "Wererabbit".

[@mrbarrylewis]

lol!

[@neilthehermit4655]

There rabbit !

[@kiraworthington]

cheese grommet

[@tomw4688]

wish it was Welsh rabbits instead

[@GroovlyDo]

My gran used to keep a jar of the mix in the fridge, for 2 am emergency Welsh rabbit.

[@Nirrrina]

I like your gran. That's an awesome idea.

[@bobbuethe1477]

Trivia fact: The comic strip "Dreams of the Rarebit Fiend" by Winsor McCay, which ran from 1904-1911, was about bizarre nightmares that the characters had after indulging in a bit too much Welsh rarebit before bed.

[@vicky3791]

Video idea? Revisiting the classic recipes you made a long time ago, such as apple crumble. It would be interesting to see if you'd do things differently now having 7 years of experience 😊

[@becki_booo]

This looks delish I cant wait to try it! It sounds like something fancy and difficult to make but it's so simple and looks good

[@mrbarrylewis]

It was a good day!

[@Tetsuo90210]

From America and never heard of this one. I like toast, cheese, beer, mustard and spices. This sounds amazing! Def making this soon.

[@OlinNiord]

You used to be able to find a Stouffer's version of it in the frozen isle here in the US but I think they discontinued it a couple of years ago. My family used to get it all the time. It was delicious but homemade with a dark beer is even better (of course).

[@AvocadoHand]

A jaunty "Hymns and Arias" during the roux mix. Love it Barry!

[@rainysunflower384]

I need to try this, it sounds like a great comforting treat. The way the roux browns and bubbles looks decadent!

[@MarkAllison]

I got a name check from Barry in this one, but I've been supporting Barry through Patreon since the beginning of last year, and just wish I'd done it sooner. Even at the lowest tier, you get access to Barry's Discord server which is a very friendly and supportive community, where Barry is very much engaged. Before anyone asks: no Barry has neither paid or otherwise coerced me into posting this. I'm just sharing for those that are thinking about supporting him on Patreon - it's well worth it, imo. Keep up the great work, Barry.

[@GaryG1974]

Although I am subscribed, I am very late i mean years late joining, so I am glad this particular video popped up in my feed. I love Welsh Rarebit when it is done properly. You would not believe the number of people who think basic melted cheese on toast is the same as Welsh Rarebit; it just is not! And the idea of calling it Welsh Rabbit is just too funny! The most obvious difference between basic melted cheese on toast vs Welsh Rarebit is, that Welsh Rarebit has the base roux. Then additionally Welsh Rarebit has all the other flavourings, which could equally be added to cheese on toast. So the deciding factor really is the roux. I simply cannot for the life of me cut bread to any acceptable standard! If I can (which is not always) I will ask a member of the bakery staff to cut it for me; whether that be a French Stick, a Bloomer, a Cob etc, if I took it home and had to cut it, it would be a mess! Single sided grilled bread??? No, no, no! That is just wrong, wrong, wrong! If you are grilling bread, then grill both sides equally and evenly. I would personally use a toaster, although the air-fryer idea is worth thinking about. When you have your desired Welsh Rarebit, drizzle it with maple syrup and you will never go back to "grilled cheese on toast" ever again!

[@muchadoaboutkovu]

Yes please for welsh recipes!! My grandma was welsh. I want to know more of the welsh culture!

[@tulsi104]

We always put a slice of tomato on the bread before the cheese sauce then grill it. Fantastic as a light evening supper.

[@dee2251]

I did Welsh rarebit only the other day. Delilah does as version with an egg added, no flour, which makes it a more soufflé. Just add cheese etc and mix to a paste. Personally use a little milk which gives it a very dark caramelised dark patches on top, which adds to the flavour and grate in onion and season.

[@susanhacker-carmenaty3415]

My Dad's favorite was turkey and ham on toast with the Welch rarebit over it as an open faced sandwich. Yummy!

[@CdA_Native]

My English mother used to make us Rarebit (although we called it "cheese toast") and she would put a thin slice of tomato on it, and then just give it a quick broil in the oven. Very Tasty!

[@monicamarciniak4046]

I took an international foods class when I was a senior in high school 10 years ago and Welsh rarebit was hands-down easily my favorite recipe we made I think of it often but haven't had or made it since got so excited you're making it that I stopped the video 3 words in to post this comment I WILL be making this in my near future

[@emilyelizabeth8757]

Barry Blushing Bunny sounds delicious! I think I’ll try it! ♥️♥️

[@AntonGully]

Impressed. Looks delicious. Also, everyone knows the truth that back when rabbits were plentiful and most people didn't own cows, cheese was much more expensive than rabbit. It was called "Welsh Rabbit" as a way of mocking the people eating it. The Welsh never called it that, they called it fried bread. So much nonsense on KZbin. Edit: actually addressed in the video. Facts, from Barry? Astonishing.

[@tildessmoo]

Turn it into a sandwich, you say? Like, perhaps, a ham and cheese sandwich with a fried egg on top and the Welsh rarebit sauce broiled on top of that? I think we've recreated the croque madame, which, tbf, is an absolutely amazing sandwich.

[@BoblopZmuda]

Loving the new videos at the moment barry, think you've hit a real sweet spot with the style. Can't wait for the new kitchen area too!

[@haleycook3397]

Im going to wales in the easter holidays and now craving a proper welsh rarebit. 😊

[@samhenwood5746]

That looks super delicious 🤤 Thanks Barry n Tom 😊👍

[@danielsantiagourtado3430]

Thanks For the clarification mate! Rabbits are just too cute!

[@mrbarrylewis]

And not just for easter lol

[@danielsantiagourtado3430]

​@@mrbarrylewisyep

[@toyotaprius79]

They are a problem with forest habitat deterioration... And goats and deer...

[@alext6933]

​@@toyotaprius79and they all taste pretty good

[@YaaLFH]

They're also very tasty.

[@jasminappleby779]

I’ve been in South Wales since July and still haven’t had this, I wasn’t sure if there was non alcohol versions but I suppose you’re right! I can make it at home and replace the beer :) I’ll give it a try, because it looks yummy

[@mrbarrylewis]

Nice one yeah, you can do it without the alcohol too but it's just a flavour thing / intensity.

[@jasminappleby779]

@@mrbarrylewisI most definitely will! This beats your regular old beans on toast!

[@YaaLFH]

The alcohol evaporates during cooking, so you can use beer.

[@Elwene2fr]

There's a popular dish in the north of France called "Welsh" and I think it's pretty much the same thing (a slice of bread covered in cheese mixed with beer basically). It was brought to the north of France by some British people (but I don't remember when).

[@Bamxcore1]

Been subbed for many years and I don't know what it is but this video felt different and more serious I guess? It's not a bad thing by any means, it's quite refreshing to see a different take on the production.

[@kiwihib]

You mean Barry without all the puns.

[@jonathand9793]

I bet that would make a stellar BLT. Especially with fried green tomato.

[@jello1knitty]

LOVE Rarebit, so happy to see you so this 😊. Can you do Glamorgan Sausage some time?

[@jeneratorish]

THANX Barry.....Syracuse, NY here...I use sherry w/the cream because I always have to throw the rest of the beer away....not too bad actually....🌏☮AND💜✝

[@Faharis]

Seeing this I wonder what you'd think of the icelandic Heitur Brauðréttur (literally hot bread dish) which is a cheese mix thats either applied to bread the shape of a swiss roll log or mixed with bits of bread and baked in a casserole dish. I feel like this has similar culinary vibes

[@Danstf]

My dad used to put diced onion in when I was a lad (40 plus years ago!)

[@andyrantshumanphilosopher7571]

Could you mix the sauce into some mash, add some slightly brown onions and then make cheese and onion rolls? Thats my plan anyway

[@mrbarrylewis]

Yep! That sounds epic!

[@philipB31]

Genius at work!

[@eidodk]

Supermarket bread slicers are there to make sure your bread goes stale faster. Instead of the end going dry and hard, all the slices will.

[@trudiethomas656]

In my school they took left over white bread cut in squares toast it. It was hard. They pour a cheese sauce over it. Almost like nachos.Was good.

[@CarlGorn]

I could see this being extra nice with some shaved pastrami on top. Oooh, gonna have to try that, myself.

[@samanthahughes7783]

As a Welsh person, the comment has to be “proper lush” 😂❤ It’d be nice made with colliers mature cheddar.

[@mrr2816]

Over in Newport Barry Get this wrong We're coming over in a van..😂

[@mrbarrylewis]

Lol someone from Bridgend I used to work with told me these steps, particularly the chopstick one! The cream was a bit cheeky and thought the Welsh pale ale was a nice touch but it tasted goooood!

[@xFaylinnx]

The mix you pour on top of the toast sounds like a very nice cheese sauce or dip to eat with nachos or anything else, to be honest :P toast or anything else to keep it company, sounds delightful anyway!

[@QuietPenguinGaming]

I would love to make this but I live on my own and would be eating it for days! Would love a series of recipes for the single people out there!

[@Psylaine64]

I cant see why you could not freeze it at the pour over stage (once its formed its skin)... freeze open on a tray and then stack with greaseproof or similar between for ease of seperating.... and then heat from frozen as wanted ! If you try it do let us know how it comes out

[@davidjones532]

I had some at Prestatyn few years back absolutely lovely and I am not even Welsh

[@windsnowandstatic9075]

I had no clue about this or that it doesn’t even have rabbit in it, but definitely giving it a go tomorrow for some snacking.

[@Janokins]

I'd heard of Welsh Rarebit but I never knew what it was. Looks great

[@Jimmehftw]

What about subbing out the beer for a small bit of marmite with that juice?

[@JeffJefferyUK]

"...it's comforting, you can customise it, you're going to love it..." Honestly, that sounds like cheese on toast! 😉 🙂

[@DaveVespa]

Part of the recipe for the national dish of Wales is English mustard? I bet Plaid Cymru love that.

[@TomsBackyardWorkshop]

I could really go for some Welsh Rabbit right about now.

[@dallasgrant]

I just watched, like 3 days ago, @TheBackyardChef make this, I don't know when his vid was made, it looked amazing, pretty cool you made it too, I really want to try this one, it seems pretty simple and achievable.

[@mgratk]

I've had some good rarebit a few times. Not enough times though. BUT I'd also like to see some good Welsh rabbit recipes too!

[@isaiahperry3351]

@mrbarrylewis Not sure if you've done it but it would be really fun to see your take on Louisiana creole! Anything you could find online! Or maybe a Louisiana spin on English staples?

[@Comeonlillyloo]

How strange Mary I attempt to do this at the weekend for the first time on my own, but I didn’t use flower. I use cornflower if you can milk and then add the cheese and Worcester sauce and mustard powder, but I didn’t put in any beer I quite liked it my partner, didn’t he said he prefers normal cheese on toast, but I might do it again this time with be like you Love your videos.💖🐩🐩💖👍👍🕊🌈

[@mrbarrylewis]

Hey! So you don't have to do the alcohol / apple juice, this is just what I was shown before and it adds more flavour / depth.

[@brianartillery]

Add a poached egg on top, and that's perfection.👌👌👌 If you're into making Welsh comfort food, Barry, have you ever tried making Glamorgan Sausages? They aren't what you think, and they're ridiculously moreish. Or how about a proper Welsh Breakfast, with Laver bread and cockles? Food of the gods, that is.

[@Adrian-Maxwell]

I’m curious- what would the difference of the cheese portion be from beer cheese? Ratio? Type of cheese? Type of ale? Or is it basically beer cheese on toast? (Also the thumbnail made me think this was some fancy French toast for some reason 😂)

[@lauramayj87]

I'm Welsh. This is awesome had no idea it could made like this. When we had cookery class we literally just mixed cheese with the wostershire sauce. Then chucked it on top of bread then put it in the oven. 😢no where near this gourmet level lol 😆

[@cathyreed6180]

The funny thing came to mind while you were doing this recipe with the Worcestershire sauce. My dad told me there was two things you do not skimp on Lee and parens Worcestershire sauce and toilet paper. I have tried cheaper versions of Worcestershire sauce and tell the truth they’re nowhere near as good.

[@mrbarrylewis]

That is very very true lol!

[@PK_Mega_Awesome]

Henderson's Relish is a good veggie friendly alternative, but nothing beats Lea & Perrins for me

[@RoseCentaur1916]

I don't know if you've seen the American film "Inside Llewyn Davis," but one of the more abhorrent characters mentions this very dish and I've wanted to know what it is since! Thank you! 💜

[@lunamorningstarblaze7668]

Oh gods that look so good!!!!

[@LillibitOfHere]

This is like a Mac and cheese version of French toast and now I’m hungry.

[@Lunatix246]

Henderson's relish is a very good replacement for Worcestershire sauce if you're vegetarian or vegan.

[@janetaylor-powell]

😂 Da iawn cariad… *we* love you, we don’t care what the others say… 🤣… any naysayers, exhort them to “mynd i chwarae gyda dy fam gû”… 😂✌🏾❣️

[@DT-vw7zs]

More trivia: suposedly jarred 'Cheese-Wiz' was NOT invented as nacho topping like we use it today but as an instant Welsh Rarebit sauce. Kraft's version was introduced in Britan 1952, a year before being marketed in the US

[@cjtquk]

I once bpught a bag of crisps from Home Bargains a few years ago and they were Welsh Rarebit flavour. Just tasted cheesy but I can't remember the name of the brand.

[@rimjobledouche5201]

The only use of "rarebit" I've ever heard of is Windsor McKay's Dream of the Rarebit Fiend. I wonder what the connection could be, if any?

[@Unknown2Yoo]

Reminds me of the beer cheese fondu my mother's made 🤔

[@siangreenwoodx]

I live in Wales and the First (and only) time I had Welsh Rarebit I went to a cafe in my home town for my mum's birthday and I treated us to a Welsh Rarebit and a cup of coffee each and it cost me £16. I couldnt believe how expensive it was and this was way before the current cost of living crisis

[@PullupaPugh]

You could have made the criss cross by pushing a cooling rack on the cheese at an angle. Also, when my mother made Welsh Rarebit she included onions which take it to the next level. My mum was from Liverpool but her grandparents were Welsh so I think she was qualified to make it!! 😂

[@mrbarrylewis]

Oh wow that sounds epic with the onions, I deffo want to do the one with the blushing bunny too now!

[@PullupaPugh]

Cheese and tomato is always a winning combination 🍅🧀

[@dianeyoung2914]

And there was I all these years thinking that Welsh Rarebit was just another name for cheese on toast!

[@leytonkirby6856]

I have the exact same kitchen doors, how do you keep them so clean?

[@VictoryXR]

What’s the drink you poured in? I’m American, I’ve never seen that can

[@emilyelizabeth8757]

Now what about chipped beef? Is it similar to this but no or less cheese and beef?

[@henryTheRegicide]

Looks delicious! Have you ever tried making a rarebit pizza?

[@psammiad]

Historically there were several versions. English rabbit included wine, while Welsh rabbit omits the wine and includes mustard.

[@kellymae2421]

The mustard cake flashback. Wow. It’s been awhile 👍

[@quack437]

I remember this was one of the first things we were taught to make at catering college... I wasn't a big fan of it thinking back it may have something to do with the fact we used way way too much smithwicks 😂

[@danielsantiagourtado3430]

Hey mate! Whats yout favorite comfort food? Mine is mac and cheese and for drink hot chocolate!

[@mrbarrylewis]

Mac and cheese is a good shout

[@danielsantiagourtado3430]

​@@mrbarrylewisYessir 🧀🧀🧀

[@gerrimilner9448]

yup! i just finished dinner and this made me hungry!

[@mathboy1066]

Nice one mate keep it up

[@mrbarrylewis]

Cheers bud

[@dec-hw3lm]

replace the booze with cream and then Beat two eggs into the Roux mixture adding more cheese ..Add this mixture to the Toasted Bread and grill To achieve a Great result !

[@ClamBake7525]

Barry, there isn't ANYBODY more white-bread than you.🍞🍞🍞

[@JoeStuffzAlt]

As an American: I want to try this

[@Piggelin1]

Exciting!! I have never heard of this dish

[@lorensims4846]

I've always heard of this dish, I just never knew what it was!

[@auntlynnie]

I’m wondering how it would be if you toast it on the bagel setting, so it’s toastier on one side.

[@anthonylambert4523]

WELSH RAREBIT FACT 4 Most restaurants in the Nord Pas-de-Calais area in France will have Welsh Rarebit (normally written " Welsh or Welch") on their menus. It is said that Welsh troops brought the idea of the dish to the region during WWI and it's been served ever since. I'm a Welshman living in Germany and have had "Welsh" many times on the French coast on route to the UK and Wales !!

[@Malandrin]

surprised you didnt use smoked paprika, since its your favourite (at least thats what the have told me) 🤣🤣 regardless, looks really good, will have a go at it one day

[@robertbolding4182]

Do you add waugh augh. Are you just add Bayer to it

[@slothfriend1012]

O yes need to make some again

[@Jgarcia8901]

Looks tasty

[@mrbarrylewis]

Cheers!

[@andrewzach1921]

Comment for the algorithm thanks for the video Barry

[@stantheoneandonly]

I got curious if there were similar recipes that could have come from my family background. Kinda walked right into it when I looked up "Irish toast" and all I got were drinking songs. 🤦🏻‍♂️

[@zandith]

Looks great but a fruit IPA sounds pretty dang odd. Def would opt for a darker one like you mentioned